ATK GF Fudgy Brownies

4 oz. (.75 cup + 2 Tbsp.) ATK GF Flour blend
.5 tsp. salt
.5 tsp. xanthan gum
7 oz. semisweet chocolate, chopped coarse
8 Tbsp. unsalted butter, cut into 8 pieces.
3 Tbsp. unsweetened cocoa powder
8.75 oz. (1.25 cups) sugar
3 large eggs
2 tsp. vanilla

*Make foil sling (lay two sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan.  Push foil into corners and up sides of pan, smoothing foil flush to pan.) for 8-inch square baking pan; spray with cooking spray.  Whisk flour blend, salt, and xanthan gum together in bowl; set aside.  Microwave chocolate, butter, and cocoa in bowl at 50% power, stirring often, until melted and smooth, 1-3 minutes.  Let mixture cool slightly.  Whisk sugar, eggs, and vanilla together in large bowl.  Whisk in cooled chocolate mixture.  Stir in flour mixture using rubber spatula and mix until well combined.  Scrape batter into prepared pan and smooth top with spatula.  Cover pan with plastic wrap and let batter rest for 30 minutes.

Adjust oven rack to middle position and heat over to 350*.  Remove plastic and bake until toothpick inserted in center comes with with few moist crumbs attaches, 45-55 minutes, rotating pan halfway through baking.  Let browning cool completely in pan on wire rack, about 2 hours.  Using foil overhand, lift brownies out of pan.  Cut into squares and serve.  Browning are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.

ATK GF Chocolate Chip Cookies

8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips

1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)

2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.

3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)

Flourless Peanut Butter Brownie Cookies

These thick and fudgy flourless peanut butter brownie cookies are made with only 7 ingredients. Ultra chewy, melt-in-your-mouth, and gluten free. They taste so indulgent.

Yield: 12-13 cookies

prep time: 10 MINUTES cook time: 10 MINUTES total time: 30 MINUTES, PLUS COOLING
Ingredients:

1 large egg
1 cup (250g) honey roasted peanut butter, at room temperature (not warm)*
1/3 cup (67g) light brown sugar, lightly packed (or dark brown)*
1 teaspoon baking soda
1/4 cup (32g) unsweetened cocoa powder (Dutch-process may be used)
1/2 teaspoon vanilla extract
3/4 cup peanut butter chips*
Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the peanut butter, brown sugar, baking soda, cocoa powder, and vanilla. Mix everything together very well. Depending how thick and/or cold your peanut butter is, you'll have to use some arm muscles. Fold in the peanut butter chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches:  6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon to slightly flatten, as pictured above. If you find the cookie dough balls are oily-looking from your peanut butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. I prefer the cookies underbaked, which gives their interior a brownie-like texture.

Cookies stay fresh stored covered at room temperature for up to 7 days - but they won't last that long! Cookies freeze well, up to 3 months.

Flourless Peanut Butter Brownies

• 1/2 cup unsalted butter (1 stick)
  2 cups (one 12-ounce bag) semi-sweet chocolate chips
  heaping 1/2 cup creamy peanut butter
  4 large eggs
  1/3 cup granulated sugar
  1 tablespoon vanilla extract
  1/3 cup unsweetened natural cocoa
  1/2 cup semi-sweet chocolate chips, melted for drizzling
  1/3 cup creamy peanut butter, melted for drizzling

DIRECTIONS:

• 1. Preheat oven to 300F.  Line a 9x9-inch pan with foil, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, add the butter and heat for 1 minute on high power to melt. It's okay if it hasn't melted after 1 minute.
  3. Add 2 cups chocolate chips and one heaping half-cup peanut butter and heat for 1 minute on high power to melt.
  4. Whisk mixture until smooth. If necessary, heat in 10-second bursts until mixture can be whisked smooth.
  5. Add the eggs, sugar, and vanilla and whisk until smooth.
  6. Add the cocoa and whisk until smooth.
  7. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  8. Bake for about 35 minutes or until edges are set, and the top and center have just set and are not jiggly. A toothpick inserted in the center should come out with a few moist crumbs, but no batter. Place pan on a wire rack and allow brownies to cool completely, at least 2 hours, before adding the drizzles. If you add the drizzles to warm brownies, they'll melt together and while it tastes the same, cosmetically it isn't what's shown.
  9. After brownies have cooled, add 1/2 cup chocolate chips to a small microwave-safe bowl and heat on high power to melt, about 1 minute. Stir until smooth and drizzle over brownies using a spoon or squirt bottle; set aside.
  10. Add 1/3 cup peanut butter to a small microwave-safe bowl and heat on high power to melt, about 45 seconds. Drizzle over brownies using a spoon or squirt bottle.
  11. I recommend chilling the brownies before serving because they're rich, bold, and taste better when chilled. Cover pan with a sheet of foil to prevent fridge smells and chill brownies for at least 4 hours, or overnight, before serving. Brownies will keep airtight in the refrigerator for up to 10 days.